Halloween prawns with spicy squash soup recipe

• 12 king prawns
• 2 tbsp sunflower oil
• 1 red onion, sliced
• 2 cm piece root ginger, peeled and sliced
• 2 tsp Thai red curry paste
• 1.5 kg (3.3lbs) butternut squash (or pumpkin), peeled, seeds removed and diced
• 400 ml (14.1fl oz) tin reduced-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar, adjust to taste
• 1 tsp garam masala

1. Heat 1 tbsp of the oil in a large, deep pan and fry the onion, ginger and curry paste over a medium heat for 1 minute.
2. Add the squash and stir to coat.
3. Add 1 litre water and bring to the boil.
4. Reduce the heat and simmer for 30 minutes or until the squash has softened.
5. Transfer to a blender or liquidiser and blend until smooth.
6. Return to the pan, stir in the coconut milk and season with the fish sauce, lime juice and sugar, to taste.
7. Heat through.
8. Heat the remaining oil in a frying pan.
9. Dust the prawns in the garam masala and fry in the oil on both sides for a few minutes.
10. When cooked, skewer the prawns on cocktail sticks and serve with the soup.

king prawns, sunflower oil, red onion, root ginger, red curry, butternut, coconut milk, fish sauce, lime juice, brown sugar, garam masala

Taken from www.lovefood.com/guide/recipes/45476/halloween-prawns-with-spicy-squash-soup-recipe (may not work)